LEM Backwoods Meat Cure 9208

LEM Backwoods Breakfast Sausage Seasoning 9002 Make Cured Meats Like Sausage & Jerky, And Brines For Ham And Bacon. Backwoods Meat Cure can be used in making sausage, pepperoni, jerky, bacon, ham, and brines. Our meat cure is a combination of about 94% salt and 6% sodium nitrite, which give meat the pink "cured" color that we're all familiar with in sausage and snack sticks. Often referred to as Prague Powder #1 or Insta Cure #1, our meat cure aids in the preservation of meat and helps: Reduce the risk of botulism in meat Slightly aid the preservation of meat Enhance the flavor of the finished product Give the finished product a pink "cured" color How do I use it? 1 oz. of Cure for 25 lbs. of meat or a scant 1/4 teaspoon (1.1 g) for 1 lb. of meat. Do NOT overuse. For Sausage: Mix LEM Cure, seasoning and water until well blended and then mix with meat. Stuff and smoke or cook sausage to internal temperature of 165 degrees F. For a Standard or 20% Brine: For 100 lbs. of meat, m